Fall Apple Cake

I have been tweaking this recipe for apple snack cake.

My changes: I whip the 2 eggs with the 1 cup of light brown sugar until light. Then I drizzle in 1/2 cup of oil.  Add a 1/4 teaspoon of lemon extract (or use fresh zest). Then I mix in half the flour mixture (8.5 ounces flour, 1 teaspoon cinnamon, 1/4 tsp. ginger, pinch cardamom, 1/4 teaspoon salt, and 1 Tablespoon baking powder), then the 1/2 cup of applesauce, then the rest of the flour mixture. Last, I fold in the apples (I use a mix of 3-4 different apples), plus either 1/2 cup of raisins (regular, golden, or craisins) or-as pictured above–1 cup of fresh cranberries. Bake at 325 degrees for an hour and a quarter in an 8″ square pan.

This a very not-so-sweet cake. Even more so with fresh cranberries adding tartness.

Next, I want to try this apple cake from Dorie Greenspan, which is even more apples and less flour.

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2 Responses to “Fall Apple Cake”

  1. Marie-Hélène’s Apple Cake « Pragmatic Attic Says:

    […] is different from the Fall Apple Cake that I made recently because it has much less flour in relation to eggs and sugar(3/4 cup flour to 2 […]

  2. Other Blogs, Other Rosh Hashana Posts: Honey and Apple Cakes « Pragmatic Attic Says:

    […] Fall Apple cake […]

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